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Thom Rainer did a study a number of years ago asking formerly unchurched people the open-ended question, “What factors led you to choose this church?” A lot of surveys had been done asking the unchurched what they would like in a church. But this study asked the formerly unchurched why they actually were now in a church. The results were surprising: 11 percent said worship style led them to their church, 25 percent said children’s/youth ministry, and 37 percent said they sensed God’s presence at their church. For 41 percent, someone from the church had witnessed to them, and 49 percent mentioned friendliness as the reason for choosing their church. Can you guess the top two responses? Doctrine and preaching – 88 percent said the doctrine led them to their church, and 90 percent said the preaching led them there, in particular, a pastor who preached with certitude and conviction… When it comes to reaching outsiders, bold, deep, biblical preaching is not the problem. It’s part of the solution.
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Clearly many Christians have not embraced the fact that Christians must be committed to Christ and His teachings. They may have mentally assented to certain gospel facts...joined a church...repeated a prayer...walked forward at an evangelistic meeting. But by any biblical measurement they were never converted. There was no transforming conviction of sin, no repentance, no commitment to Christ's lordship, no love for those who love Christ.
Paul House

Chocolate Almond Logs

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CATEGORY CUISINE TAG YIELD
Dairy Chocolate 1 Servings

INGREDIENTS

2 c Vanilla wafer crumbs
1 1/4 c Confectioner's sugar
1/2 c Unsweetened cocoa powder
1/4 ts Salt
1 pk Marzipan; about 200 to 250 g
2/3 c Whipping cream
1 c Coarsely shredded almonds; toasted
Corn syrup
Finely chopped almonds; toasted

INSTRUCTIONS

Stir together wafer crumbs, sugar, cocoa and salt in a medium bowl. Crumble
marzipan into a large mixer bowl. Add wafer crumb mixture and whipping
cream. Blend at low speed until mixture forms a smooth dough. Stir in
coarsely chopped almonds. Divide dough in half. Shape each half into a
cylinder or roll about 1 1/4 inches in diameter. Heat a small amount of
corn syrup ; brush each log with the syrup and roll in the finely chopped
almonds. Chill until firm. Slice to serve. Store in refridgerator.
Recipe by: Winnipeg Free Press
Posted to MC-Recipe Digest V1 #925 by Mardi  <amdesjar@mb.sympatico.ca> on
Nov 26, 1997

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